2 cups dried chickpeas
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped (2 cups)
6 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons ground cumin, toasted
6 tablespoons harissa paste
3 quarts low-sodium chicken broth or water
For the topping
8 ounces crusty white bread, sliced ½-inch-thick and torn into bite-size pieces
½ cup chopped fresh flat-leaf parsley leaves
½ cup chopped fresh cilantro
4 soft boiled eggs
Olive oil for drizzling
Soak the chickpeas in a bowl of water with 1 tablespoon salt. Let them soak overnight -- at least 12 hours. Drain and set aside.
In a large Dutch oven, heat 2 tablespoons of oil and saute the onion for about five minutes. Stir in the garlic and cook for another 30 seconds or so. Add the tomato paste and cook until it browns for about another minute. Stir in the harissa and cumin for a minute. Add the chickpeas and broth. Bring the mixture to a boil over high and reduce to medium. Simmer uncovered until the chickpeas are tender -- about one hour.
To serve, divide bread, chopped parsley and cilantro between 4 soup bowls. Scoop an egg from the shell into each bowl, pour soup on top, and drizzle with olive oil and a squeeze of lemon.